GO BEYOND FOUR SEASONS
Each fruit and vegetable has its own season, with subtle shifts that happen every day. Follow their microseasons to unlock flavor at every stage.
In season today
These are the first harvests of a variety. Not yet available in abundance or fully developed, this is the time to get inspired by new flavor combinations.
Blueberries
Grower
Jada & Matt
Location
Woodlake, California
Seasonality
May - August
Green Asparagus (Local)
Green Blueberries
Green Strawberries
Japanese Cucumbers
Kinome Leaf
Loquats
Mizuna
Outdoor Rhubarb
Sorrel
Spruce Tips
Strawberries
Wild Morels
EARLY
LOQUATS
Grow by Juan in Valley Center, California.
Loquats have landed for the first time in New York. They rarely travel far from where they are grown. When fully ripe, their skin is delicate – a characteristic that usually keeps them bound within their growing region and is avoided by mainstream distributors, as they can be easily bruised in transit.
But ripe, as they are now, is the only way they should be eaten — this is when their flavor and texture are unparalleled. Currently at the peak of their season, they're perfectly soft, golden, and bursting with tart-sweet flavor.
Peel back their golden-yellow to deep-orange skin, and you'll find a sweet, apricot-like flavour with a bright, refreshing tartness towards the end. As their season progresses, their sweetness only deepens, too, so they're tasting exceptional right now.
PEAK
BABY ARTICHOKES
Grown by Mike, Theresa, and John in Pescadero, California.
John, Mike, and Teresa are in better supply of baby artichokes. They harvest them from the lower stalks of the plant, where the shade provided by the mature heads slows and stunts their growth. The result is a small, incredibly tender artichoke wholly edible from its outer leaves to the almost fibreless, underdeveloped choke. Right now, they boast a pronounced nutty flavor.
Good Baby Artichokes are hard to find in the US, as two companies control most of the growing market. We are lucky to work with John, Mike, and Teresa, who grow incredible baby artichokes.
Their artichokes draw on an incredibly rich nutrient base in their clay loam, resulting from years of soil health restoration through cover cropping, organic compost, and a flock of chickens moving around the farm in mobile coops. Every year, they offer an unrivaled complexity of flavor in tight, meaty heads.
LATE
GOLD RUSH APPLES
Grown by Steve in Boyertown, Pennsylvania.
Make the most of the final weeks of Goldrush Apples, a late-season variety that ripens in November and keeps well through cold months. After a long season, these are the last in stock.
A final burst of heat in October means that these apples have a strong balance of sweetness and acidity. While in their final days, our sourcing team is blown away by the intensity of the flavor they have showcased all season.
Steve is a third-generation grower committed to varietal diversity and creating a healthy ecosystem in his family orchard. One example is maintaining woodlands and buffer zones to provide habitat and food for natural predators and wild pollinators. Unharvested fruit is composted back into the orchard floor to keep pests at bay and build organic matter in the soil.
Go Deeper
See all
We exist to fix the food system.
People are more cut off from the origins of their food than ever. This makes flavor, nutrition and farming practices that protect the planet, almost impossible to find.
By working directly with growers, we create a more sustainable way forward for farming. By giving everyone the tools to understand the power of our food choices, we empower everybody to become drivers of change.
Now is the time for action. Join the food system revolution.
Go beyond four seasons
Each fruit and vegetable has its own season, with subtle shifts which happen every day. Follow their microseasons to unlock flavor at every stage.
WHAT’S IN SEASON?
Know where your food comes from
We know the name of the person behind everything we source. Recognize their growing artistry to find out exactly where your food comes from (and why that matters).
MEET THE GROWERS
Make your diet diverse
Our growers work with varieties chosen for quality and nutrition, not yield. By selecting their crops you keep heritage seeds in play, add to ecosystem biodiversity and preserve unique flavors.
GO #OFFTHEPASS
United States
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